Peanut Butter & Raspberry Cups

Who doesn’t love peanut butter cups? I created a raw and healthy version of the popular treats during a private course I taught in Barcelona. In a single bite, you get a perfect balance of crunchy, salty dark chocolate, creamy peanut-tahini filling and sweet, delicate raspberry jam. Sound good? Believe me, the taste is even better!

INGREDIENTS

FOR THE PEANUT BUTTER FILLING

3/4 cup cashews, soaked for at least 6 hours

1/3 + 1/4 cup peanut butter

1 tsp raw tahini

1/4 cup almond milk

1 Tbsp + 1 tsp maple syrup

Pinch of pink Himalayan salt (big)

FOR THE RASPBERRY JAM

1 + ½ cup organic fresh raspberries

1 Tbsp + 2 tsp raw honey (you could use maple syrup instead)

2 tsp lemon juice

½ tsp vanilla extract

Pinch of pink Himalayan salt

3 Tbsp + 1 tsp chia seeds

FOR THE CHOCOLATE SAUCE

1 cup raw cacao paste or powder (paste is recommended)

1 cup cacao butter

1/4 cup maple syrup, not cold

1 tsp pure vanilla extract

Pinch of salt

PREPARATION

INSTRUCTIONS

Process the jam ingredients together (except the chia seeds) until smooth.

Add chia seeds and stir until well combined. Allow to set in the fridge for at least one hour.

Prepare the peanut butter filling blending all the ingredients until you get a smooth mixture.

Transfer to a piping bag and store in the refrigerator until ready to use.

To make the chocolate coating, first melt cacao butter and paste (or powder) in a dry bowl over hot water at low heat (chocolate should not exceed 118F if you want to keep it raw) stirring until completely melted.